This Fall Harvest Orzo Salad has become my go-to dish for crisp autumn evenings when I want something bright, comforting, and a little bit indulgent. I first put these ingredients together on a cool October afternoon after digging through the pantry for quick weeknight dinner ideas. The combination of roasted butternut squash, shaved Brussels sprouts, and warm orzo got my family to the table in record time, and the maple-balsamic vinaigrette tied everything together with a sweet-tart finish that still feels sophisticated enough for guests.

I love how the textures play off one another: the roasted squash is tender with caramelized edges, the shaved Brussels sprouts add a pleasant snap, and the orzo brings a buttery chew that carries the dressing beautifully. The crumbled goat cheese melts slightly when tossed with warm pasta, adding a creamy contrast. This recipe is special because it harnesses pantry staples and seasonal produce into a dish that feels layered and thoughtful without a long ingredient list. It works for potlucks, weeknight dinners, or as a make-ahead option for lunches during the week.

Ingredients

• Butternut squash (12 oz): Choose a firm, evenly colored squash without soft spots. I like to buy pre-diced squash for convenience, or select a small squash and peel and cube it to about 1/2-inch pieces for faster roasting.
• Orzo (3 cups cooked): Measure cooked volume after boiling. Dry orzo cooks quickly; use a quality brand for a tender, slightly firm bite. Cooking it just al dente helps it hold texture when tossed with warm vegetables.
• Goat cheese (1/4 cup, crumbled): Softened at room temperature so it breaks into creamy dollops when folded in. A small log of chèvre or a pre-crumbled goat cheese both work; I prefer Montrachet-style chèvre for its tang.
• Brussels sprouts (2 cups, shaved): Shave with a mandoline or a sharp chef’s knife into thin ribbons for a delicate crunch. Look for firm, tightly packed sprouts for the best texture.
• Red onion (1 small, thinly sliced): Slice thinly to avoid overpowering the salad; soaking the slices briefly in cold water will mellow their bite if desired.
• Maple balsamic vinaigrette: Combine 1/3 cup extra virgin olive oil (I use Colavita), 2 tbsp balsamic vinegar, 2 tbsp pure maple syrup (grade A dark for richer flavor), 1 tbsp water, 2 tsp Dijon mustard, 1 tsp garlic powder, and salt to taste. The Dijon emulsifies the dressing and the maple adds autumnal warmth.

Instructions

Step 1 — Cook the Orzo: Bring a large pot of salted water to a rolling boil and add enough dry orzo to yield 3 cups cooked (about 1 cup dry, but check package directions). Cook until al dente, usually 7 to 9 minutes, stirring occasionally to prevent sticking. Drain and toss with a small drizzle of olive oil to keep grains separate. Reserve warm so it will gently wilt the shaved sprouts and soften the cheese when combined. Step 2 — Roast the Vegetables: Preheat the oven to 425°F. Toss the 12 oz diced butternut squash with a light spray of avocado oil and 1/2 tsp salt on a rimmed baking sheet in a single layer. Roast for 20 to 25 minutes, turning once, until edges are caramelized and centers are tender. If you prefer a deeper roast, increase temperature to 450°F for a shorter time but watch closely to avoid burning. Step 3 — Make the Maple Balsamic Dressing: In a jar or small bowl, whisk together 1/3 cup olive oil, 2 tbsp balsamic vinegar, 2 tbsp pure maple syrup, 1 tbsp water, 2 tsp Dijon mustard, 1 tsp garlic powder, and a pinch of sea salt. Taste and adjust seasoning. The dressing should be glossy and pourable; add a touch more water if it feels too thick. Step 4 — Assemble the Salad: In a large bowl, combine the warm cooked orzo with the roasted squash, 2 cups shaved Brussels sprouts, and the thinly sliced red onion. Pour the maple-balsamic dressing over the warm ingredients and toss gently so the dressing clings to the orzo and melts the cheese slightly on contact. Step 5 — Add Goat Cheese and Serve: Gently fold in 1/4 cup crumbled goat cheese, leaving some larger dollops for texture. Taste and add extra sea salt if needed. Serve immediately for warm textures, or refrigerate and serve at room temperature for a make-ahead option.

Storage Tips

Store components separately when possible. Keep roasted squash in an airtight container in the refrigerator for up to 4 days. Cooked orzo stored with a light coating of olive oil will stay tender for 3 to 4 days. If you must store the assembled salad, use a shallow airtight container and press a piece of plastic wrap over the surface to minimize air contact; consume within 2 to 3 days. Reheat gently in a skillet over low heat or microwave in short bursts, then toss with a little extra dressing to refresh flavors.

Ingredient Substitutions

Swap orzo for quinoa or farro for different textures; use 3 cups cooked of the substitution and adjust cooking times accordingly. Replace goat cheese with feta for a sharper tang or omit dairy entirely and add 1/4 cup toasted pumpkin seeds for creaminess and crunch. If you are short on maple syrup, a teaspoon of brown sugar plus a splash more balsamic will approximate the sweetness.

Serving Suggestions

Serve warm as a side to roasted poultry, or top with sliced grilled chicken for a heartier main. Garnish with chopped toasted pecans or pepitas and a scattering of microgreens or fresh parsley for color. Pair with a crisp white wine or a light-bodied red to complement the sweet and savory profile. For a brunch spread, offer alongside a frittata and crusty bread.

Cultural Background

This salad blends Mediterranean pantry elements like olive oil, mustard, and orzo with North American fall produce such as butternut squash and maple syrup. The maple-balsamic combination nods to autumn flavors common in northeastern cooking where maple products are celebrated, while orzo brings a pasta-based heartiness from Italian cuisine. The result is a cross-cultural plate that highlights seasonal American ingredients with a Mediterranean dressing sensibility.

Seasonal Adaptations

In late fall and winter, swap squash for roasted sweet potatoes or beets. In spring, use shaved asparagus and peas with a lemony vinaigrette. For holiday menus, add dried cranberries and chopped toasted walnuts; their tartness and crunch play well against the creamy cheese and sweet dressing.

Meal Prep Tips

Prepare the dressing and roasted squash up to 3 days ahead. Cool components completely before refrigerating. Keep goat cheese in a small sealed container at room temperature for 20 minutes before serving to make it easier to crumble. Pack lunches in divided containers and add dressing at the time of eating to maintain freshness and texture.

This salad celebrates autumn without fuss. It is versatile, forgiving, and full of contrasts—sweet and tangy, tender and crisp, simple and special. I hope it becomes a fall staple in your kitchen as it has in mine.